About Chef Doug Katz

Douglas Katz is the restauranteur behind The Katz Club, owner and executive chef of fire food and drink at historic Shaker Square, and Chef/Partner of Provenance, Provenance Cafe, and Catering By Provenance at the Cleveland Museum of Art.

For over a decade, Chef Katz has been celebrated for his unwavering support of local farmers and food artisans. Chef Katz is a national and international advocate for a food system that is sustainable, healthful and local. He serves as a Chef Ambassador for the Monterey Bay Aquarium's Cooking for Solutions program which promotes environmentally responsible fishing and fish farming . In 2006 he was selected to attend Slow Food's Terra Madre conference in Italy in which delegates from over 150 member nations share ideas for keeping alive small-scale agriculture and sustainable food production.

Closer to home, Chef Katz has served as President of Cleveland Independents, an organization of 90 locally owned restaurants which nurtures and promotes local independent restaurants He is a past board member of Positively Cleveland, and currently serves on the board of The Countryside Conservancy. He consults frequently with media and civic leaders on local food initiatives.  Chef Katz was named a Champion of Sustainability in 2011, by the group Entrepreneurs for Sustainability. In 2010 he was recognized in Crain's Cleveland Business "Who's Who, 150 names to know in Northeast Ohio."

Chef Katz is a graduate of the Culinary Institute of America and hold a B.S. from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire he served as executive chef of Moxie the restaurant, and worked at other acclaimed restaurants including The Little Nell, in Aspen, Colorado and Wildwood Restaurant in Portland, Oregon.

As a Cleveland Heights native, Chef Douglas Katz is eager to create a unique dining destination for the neighborhood and pursue more opportunities to be an active, positive presence in the community.

Doug Katz in chef uniform

Diner
favorites

shortrib chilaquiles
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soft scrambled local farm eggs, black beans, crispy tortillas, salsa verde, pickled chiles, amish cheese, cilantro & local feta
$17

roasted hangar steak
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smash browns, brussles sprouts, sauteed onions, pastrami, parmesan aioli & classic chimichurri
$27

romaine hearts salad
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roasted beets, green beans, baby red potatoes, bleu cheese, grape tomatoes & balsamic vinaigrette. add smoked local chicken for $4
$9

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Bar Car

The Bar Car at the Katz Club was the result of one question, what is our kind of bar? It had to be a sleek, cozy, hand crafted, Cary Grant gibson in a wifi world kind of place. A Raymond Chandler mahogany bar top mystery with ice tinking in a highball glass sort of joint. Traditional and familiar, but worlds away from anything that happened before five o'clock.

libation specialties

Hand made cocktails & Champagne

the menu

Freshly shucked oysters, world-class cheese and a selection of small plates

The best ingredients, people with a passion for cocktails and an intimate setting make the bar we have always wanted.